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Nigel Slater’s thai fish soup

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Praws, Lemongrass and Coconut from Eat by Nigel Slater

This is nicer than it sounds (or looks). This is not Nigel’s exact recipe, but he never seems to mind if you muck them about a bit.

For 2

For the paste:

2 sticks lemongrass

2 tsp turmeric

big pinch dried chilli

wine-cork sized bit of ginger, peeled

1 small clove garlic

small bunch coriander

For the soup:

1 x 160ml can of coconut milk

1 pint chicken or fish stock

1 large head pak choi, chopped into bite-sized pieces

8 large prawns (I have a big bag in my freezer)

4 scallops, if you can get your hands on them, cod cheeks or just some chunks of white fish

 

1 In a whizzer, whizz up the lemongrass, chilli, ginger, turmeric garlic and coriander with a few glugs of peanut oil to loosen it up.

2 Fry half this paste gently in a pan, (keep the other half for about a week for another project), for about five minutes then add the stock and the coconut milk.

3 Heat all this up then add the prawns, scallops or white fish if using, and the pak choi. I have in the past left pak choi in its leaf form and nearly properly died as pak choi is incredibly fibrous and stringy and difficult to chew through, so needs to be chopped up firmly if you are not to choke to death.

4 Simmer all this for about ten minutes. To finish, season with salt, a dash of fish sauce and mirin (if you have some knocking about). Throw some chopped mint and extra coriander over the top, a squeeze of lime and serve.

 

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Comments

  1. Tom B says

    January 17, 2017 at 7:18 am

    PHWOARRRR!

    Reply
  2. QuarterFrench says

    January 17, 2017 at 8:58 am

    Thanks for this recipe; can’t wait to try it on Friday

    Reply
  3. Sarah says

    January 17, 2017 at 10:19 am

    This looks really good- can I also highly recommend joe wicks (from his lean in 15 red book) recipe for salmon and prawn laksa, which is THE most insanely delicious thing I’ve ever cooked.

    Reply
  4. Lisa says

    January 18, 2017 at 7:06 pm

    if I did not have a million reasons to adore you… the fact you use a wine-cork as a measurement in cooking seals the deal!! cannot wait to try this this out!

    Reply
  5. Elizabeth says

    January 26, 2017 at 8:40 pm

    I just had this for dinner and it was lush, despite the fact that I forget to put the pak choi in.

    Reply
  6. dex says

    January 27, 2017 at 11:40 am

    I made this. Couldn’t find Pak Choi (in SAINSBURYS in STAMFORD sound the fucking alarums) so I used broccoli and it was fine and delicious. Fanks!

    Reply
    • esthermcoren says

      January 27, 2017 at 11:42 am

      yes! any old green will do tbh

      Reply

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